Equipment
Ingredients
Cheese
- 250 g halloumi cheese, cut into 1cm thick slices
Vegetables
- 300 g sweet corn kernels, cut fresh from the cob
- 250 g cherry tomatoes, halved
- 50 g red onion, finely diced
Aromatics and Seasoning
- 30 ml olive oil
- 15 g fresh basil, roughly torn
- 30 ml lime juice, freshly squeezed
- 2 g kosher salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 349 kcal
- Protein
- 17 g
- Carbohydrates
- 19 g
- Fat
- 23 g
- Fiber
- 3 g
- Sugar
- 8 g
- Sodium
- 897 mg
- Saturated Fat
- 11 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 392 mg
- Calcium
- 457 mg
- Iron
- 0.8 mg
- Magnesium
- 39 mg
- Phosphorus
- 89 mg
- Zinc
- 0.5 mg
- Vitamin A
- 17 mcg
- Vitamin C
- 18 mg
- Vitamin E
- 1.2 mg
- Vitamin K
- 21 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.12 mg
- Riboflavin
- 0.05 mg
- Niacin
- 1.4 mg
- Folate
- 37 mcg
- Water
- 78 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Pat the halloumi slices completely dry on all sides using a paper towel.
Heat 15ml of olive oil in a large skillet over medium-high heat. Add the halloumi slices in a single layer and sear until deeply golden brown and crisp, about 2 minutes per side. Transfer to a plate.
In the same skillet, add the remaining 15ml of olive oil, diced red onion, and fresh corn kernels. Sauté until the corn brightens in color and develops slight char marks, about 4 minutes.
Stir the halved cherry tomatoes into the skillet. Cook briefly just until they begin to soften and release their juices, about 2 minutes. Remove the skillet from the heat.
Add the fresh lime juice, torn basil, black pepper, and kosher salt to the warm vegetable mixture. Stir well to combine, tasting to check if more salt is needed.
Transfer the warm vegetable mixture to a serving platter. Arrange the seared halloumi slices over the top and serve immediately while the cheese is still warm and pliable.
Chef's Notes
- Always taste your halloumi raw before seasoning the vegetables. The salt content varies wildly between brands, which dictates how much additional seasoning the dish requires.
- For a smoky variation, grill the corn on the cob until charred before slicing the kernels off, rather than sautéing them.
- Tear the basil rather than chopping it with a knife. Tearing bruises the leaves slightly, releasing more aromatic oils and preventing the edges from immediately turning black.
- Do not crowd the pan when searing the halloumi. If the slices are touching, they will steam rather than fry, preventing the development of a caramelized crust.
Storage
Refrigerator: 3 days — Store the vegetable mixture and halloumi in separate airtight containers. The basil will darken in the fridge but remains safe to eat.
Reheating: Reheat vegetables gently in a skillet over low heat. Pan-fry halloumi slices separately for 1 minute per side until warmed through. Avoid microwaving halloumi.
Troubleshooting
Halloumi melted into a puddle instead of searing.
Cause: The pan was not hot enough before adding the cheese, or the cheese was a non-authentic halloumi with a lower melting point.
Fix: Cannot be fixed structurally, but the melted cheese can still be scraped up and mixed into the vegetables.
Prevention: Ensure the pan is fully preheated over medium-high heat before adding the cheese, and purchase authentic Cypriot halloumi.
Halloumi is tough and excessively squeaky or rubbery.
Cause: The cheese has cooled down too much before eating.
Fix: Return the cheese slices to a moderately hot skillet for 30 seconds to re-warm and soften.
Prevention: Sear the halloumi as the final step or keep it warm, and serve immediately.
The salad is too salty.
Cause: Added too much salt to the vegetables without accounting for the briny halloumi.
Fix: Add more unsalted corn or tomatoes, or a drizzle of olive oil to dilute the salt concentration.
Prevention: Wait to salt the vegetables until after mixing with lime juice, and keep in mind the cheese will add significant saltiness to each bite.
Cultural Context
Halloumi is a traditional unripened cheese originating from Cyprus, famous for its unusually high melting point that allows it to be fried or grilled without losing its shape. By pairing this iconic Mediterranean staple with native ingredients of the Americas like corn and tomatoes, this dish represents a bright, cross-cultural approach to modern summer dining.
